Tag Archives: Fusion pasta recipes

Chinese 5-spiced Potato, Leek and Feta cannelloni with a panko topping

8 Apr

Chinese 5-spiced Potato, Leek and Feta cannelloni with a panko topping

Chinese 5-spiced Potato, Leek and Feta cannelloni with a panko topping

I have never been one for going on a ‘diet’ or consuming trendy foods just because. I have always eaten what I wanted to yet in moderation, most of the time. I’ve always looked in the mirror and seen room for improvement, but I like bread, cheese and steaming hot pakora. But.

Just before I got married, during the run-up I had decided that I wanted to look every bit the blooming bride. I was only 23 and I wanted pictures to look back on, proudly, of me looking my finest on a glorious day. I wanted no pleats of belly-fat as I sat on the throne-like chair bearing my midriff and neither did I want wobbly arms fanning the guests as I took my vows in the Hindu manner. I didn’t want those shadows around my nose to show and I certainly did not want to reveal stained teeth. There needed to be classy cheek bones, not cute chubby cheeks.  I imagined gliding, slender and light whilst greeting and mingling with my guests. And so it started with eating lean salads at lunch time. I ruled out even miniature chocolates but at work, where celebratory birthday treats decorated communal cupboard tops daily, this was hard. When we were in our favourite Chinese restaurant we ordered stuff that wasn’t deep fried and a curry with salad instead of rice or noodles. I went to the gym every, single day.

I thought it was working. I was wearing white, sheer cotton tops and hot pants that summer.

But as I called my then fiancé into the room whilst trembling, I knew it had not worked. Every time I ran my hand through my hair a bunch fell out. It had worn out to a wispy and flyaway state. That’s what ‘dieting’ did.

After I had my boy I adhered to the dietary requirements stipulated by female elders and ancestors. I overdosed on fenugreek, millet flour, spinach, roasted aubergines and mung beans. I ruled out cruciferous vegetables, tomatoes, spice, potatoes and many other items that lend to a balanced diet. I was borderline diabetic but consumed ghee, jaggery and nuts in the name of natural healing. And I do think that they are useful and nutritious, when they complement a balanced diet.

Again, the horror of losing fistfuls of hair in the bath was upon me. I wore a headband to disguise the thinning, especially around the temples. I was fearful of washing my hair but the greasy look didn’t do me any favours. I felt sluggish, heavy and I just wanted my hair back.

My recipe today offers carbohydrates and cheese and plenty of taste. Let us embrace them with our taste buds, hearts and tummies. I have used Chinese 5-spice in the stuffing and I know it does sound unusual, but really, truly. It’s good. I could the stuffing on its own as a salad, in fact…

Chinese 5-spiced Potato, Leek and Feta cannelloni with a panko topping

Ingredients to serve 4

A pack of cannelloni tubes

2 tins of chopped tomatoes

3 red bell peppers

2 cloves of garlic, minced

Chilli flakes to taste

250ml water

2 tbsp. vegetable oil

2 tbsp. sesame oil

2 large leeks cut into bite sized pieces

200g feta cheese

3 medium potatoes, cubed

1 ½ tbsp. soy sauce

3 tsp. Chinese 5-spice powder

1 tsp. cumin seeds

Method

  1. Wash, cut and drizzle the peppers with oil and roast them until they brown lightly
  2. Head the vegetable oil in a pan and the cumin seeds and once they sizzle, stir in the garlic and sauté for a minute before pouring in the tomatoes and the roasted peppers. Sprinkle in the chilli and water and then cook for 5 minutes before blitzing it smooth.
  3. Boil the potatoes for 4-5 minutes and then drain then and allow them to cook
  4. Heat the sesame oil in a deep dish and then add the leeks and then once they start to soften, sprinkle in the Chinese 5 spice and soy sauce and then cook them for 4-5 minutes on a medium flame.
  5. Stir in the potatoes and then crumble in the feta and then remove the mixture from the heat. Chinese 5-spiced Potato, Leek and Feta cannelloni with a panko topping
  6. Pour some of the sauce into a deep dish, then turn your attention to stuffing the cannelloni evenly and then place each tube into the sauce. The sauce should almost cover the cannelloni tubes.
  7. Once the tubes are stuffed, sprinkle the top of the dish with panko breadcrumbs and then bake the cannelloni in the oven at 180 degrees until the topping is golden brown and the tubes can be pierced all the way through.

My pasta Rotolo of masala Aubergine, spiced spinach and feta

23 Dec
Rotolo of masala Aubergine, spiced spinach and feta

Rotolo of masala Aubergine, spiced spinach and feta

Often my mind races through evaluation and check list mode; what of that email I was supposed to send…the music isn’t right is it, did I buy kitchen foil? Why did that person say/do that, am I looking too much into it? Do I need to make a doctors appointment, what was that recipe submission date? Will I get that contract and when will I get a chance to paint my nails? What shall I make for dinner and what should I charge as daily rate?

But then a little head lands in my lap, ‘happy birthday mumma’. It’s not my birthday, but I know he means that he loves me. I run my hand through his hair, cup his face and tell him that I love him. ‘Thank you mumma, you’re welcome, I love you’.

As we race matchstick cars down the track and talk about dinosaurs, planets and animals I reflect on how blessed I am and that with each day that passes, it is one less from his childhood. That’s why it’s so important to be ‘here and now’. In the present, in the moment and cherishing it all. Of course there are practicalities like working, bathing, eating, cooking etc, but you know what I mean. This is also why, at Christmas time when we have family and friends visiting us over a couple of weeks and I do much of the cooking, I don’t want to make elaborate, fiddly dishes that take hours to cooks and ages to clean up after. I want something that shows effort, looks like a feast and above, is utterly delicious.

We’ve all had those excruciating moments during entertaining loved ones, were the as the host we end up in the kitchen tossing, baking, simmering and assembling. We hear laughter and cheer in the living or dining room and wish we could be part of it. Why not prepare a dish you can stick some cling film ver and pop in the oven whilst you sit down and smile with the group, clutching a cup of something hot and sweet?

Cue my pasta rotolo; how does it look? Good eh? Let me tell you…it tastes like a spicy, tangy, slippery, crispy, cheesy and smooth gorgeous little nest. Just look at it, it’s quite impressive isn’t it? And guess what, it’s so easy to do! Here’s how.

Ingredients

2 medium aubergines
350g frozen spinach
150g feta cheese
2 tins of chopped tomatoes
1 tbsp paprika
1 tsp chilli flakes
Salt to taste
4 cloves of garlic, minced
4-5shallots
5 tbsp oil for cooking
1 tsp cumin seeds
1.5. tsp garam masala
1/2 tsp fennel seeds
1/4 tsp mustard seeds
A generous pinch of pepper
3 fresh lasagne sheets
Vegetarian hard cheese or mature cheddar for sprinkling on top

Method
1. Wash the aubergines, coat them in oil and roast them in the oven at 180degrees for 30mins or until they are soft on the inside and shrivelled on the outside. Let them cool and scoop out the insides. Mash them lightly on a plate until they are pulpy.image
2. To make the aubergine masala, heat 2tbsp oil in a pan and add the cumin seeds and once they sizzle add the onions and some salt. I added 3/4 tsp. cook the onions until they are golden before adding half the minced garlic. Sauté until the onions are lightly browned before adding the cumin powder, turmeric, 3/4 tsp garam masala, 1 tsp paprika. Sauté for 30 seconds and then add the aubergine masala and mix throughly. Turn off the heat and leave it to cool.image
2. To make the tomato sauce, heat 2 tbsp oil and then add the remaining garlic, paprika, chilli and salt (I added 1 tsp) and then sauté for 30 seconds. Add the tomatoes and bring it to simmer. Add a pinch of sugar if your tomatoes are sour.
3. To make the spices spinach, heat 1 tbsp oil in a pan and add the mustard seeds, fennel and allow the mustard to pop. Add the spinach, salt, pepper and 3/4 tsp of garam masala. Cook for4-5 minutes, check that there are no frozen bits and turn it off the heat. Simmer for about 8-10 minutes on a medium flame.image
4. Heat the oven at 180 degrees and then start on the rotolo. Take one lasagne sheet and spread it with one third of the aubergine masala. then spread the spinach on top (a third) and crumble on some feta. Roll it up, then cut it in half, then half again.image
5. In a deep dish, spread the tomato sauce. Then, gentle place the rotolo pieces inside the sauce before sprinkling the cheese on top. Bake in the oven for 30mins or until golden brown.

%d bloggers like this: